Flank Steak with Orange-Avocado Salsa
Smoky Grilled Corn
- ¾ lb flank steak
- 1½ Tbsp olive oil
- 1½ Tbsp lime juice, divided
- 1 Tbsp Worcestershire sauce
- 2 small cloves garlic, minced
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ oranges, peeled and chopped
- 1 avocado, chopped
- ½ shallot, minced
- 1½ Tbsp chopped fresh parsley
- Place steak in a large zip-top plastic freezer bag.
- Combine oil, 1 Tbsp lime juice, Worcestershire sauce, and garlic in a small bowl; pour over steak. Seal bag, and turn to coat. Refrigerate 1 hour.
- Preheat grill to medium-high heat. Remove steak from marinade; discard marinade. Sprinkle steak with ⅛ tsp each salt and pepper.
- Grill 6 to 7 minutes per side or to desired doneness; let stand 10 minutes before slicing across the grain.
- Meanwhile, combine oranges, avocado, shallot, parsley, ½ Tbsp lime juice, and ⅛ tsp each salt and pepper in a medium bowl; serve over steak.
- 3 ears corn, shucked
- 1 Tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- Preheat grill to medium-high heat. Rub corn with oil; sprinkle with paprika, salt, and pepper.
- Grill 8 to 10 minutes, turning occasionally, or until corn is tender.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
19 |
6 |
25 |
| Sat. Fat (g) |
4 |
1 |
5 |
| Protein (g) |
28 |
3 |
31 |
| Carb (g) |
15 |
19 |
34 |
| Fiber (g) |
4 |
2 |
6 |
| T. Sugs (g) |
7 |
6 |
13 |
| A. Sugs (g) |
0 |
0 |
0 |
